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Chinatown Pineapple Chicken


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  • 2 cups MINUTE® White Rice, uncooked
  • 1 can (20 oz.) DOLE® Pineapple Chunks
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • 6-8 individual, sliced TYSON® Boneless Skinless Chicken Thighs, 1/2 inch
  • 2 large garlic cloves, pressed
  • 1 large large onion, diced
  • 1 medium red bell pepper, diced
  • 1 tablespoon fresh ginger, minced
  • 1-1/2 cups snow peas, halved
  • 1/2 cup chicken broth
  • 2 tablespoons KIKKOMAN® Soy Sauce
  • 1 tablespoon KIKKOMAN® Hoisin Sauce
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons honey



Step 1

Drain pineapple, reserve juice. Mix 1/4 cup juice with cornstarch; set aside.

Heat large skillet over medium-high heat; add oil and chicken brown for 5 minutes. Add garlic, bell pepper, onion and ginger saute 3 minutes. Add snow peas and remaining pineapple juice, chicken broth, soy sauce, hoisin sauce, cinnamon and honey. Cook for an additional 5 minutes or until internal temperature of the chicken reaches 165 degrees F. Add pineapple and cornstarch mixture, cook until the sauce thickens. Serve over rice.

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